Blueberry Oatmeal Pancakes
User Reviews
5.0
15 reviews
Excellent
Blueberry Oatmeal Pancakes
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Blueberry oatmeal pancakes are a healthy take on the delicious breakfast classic. With juicy berries and no white flour, these are fantastic!
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Ingredients
- 1 1/4 cup oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 4 tablespoons granulated sugar or coconut sugar
- 1 cup Greek yogurt
- 1 teaspoon vanilla extract
- 2 eggs lightly beaten
- 2 tablespoons milk if needed
- 1/2 cup blueberries
- 2 tablespoons butter for greasing the skillet
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Instructions
- Mix the Greek yogurt, eggs, lemon juice, lemon zest, and vanilla in a large bowl until smooth.
- Mix sugar, all-purpose flour, baking powder, baking soda, salt, and cinnamon in another bowl.
- Add the flour mixture to the egg mixture and stir until thoroughly combined with no lumps.
- If the batter is too thick, add milk, one tablespoon at a time.
- Preheat an electric grill to 350 degrees F, or place a non-stick skillet over medium-high heat.
- Add the butter and melt it by moving it around to coat the cooking surface thoroughly.
- Pour ¼ cup portions of pancake batter, add 4-5 blueberries to each pancake, and cook until bubbles start forming and the sides become set, about 2-4 minutes.
- Flip and cook for 2-4 minutes on the other side or until golden brown.
- Serve with syrup and fresh fruit.
Notes
- I believe there are a few tricks to making the fluffiest pancakes, and I will share them with you. First, let the batter rest for 10-15 minutes, giving the oat flour enough time to absorb the liquid and soften, resulting in lighter and fluffier pancakes. Another trick you should remember is not to overmix the batter; stir the ingredients until they are combined—overmixing results in dense and chewy pancakes.
- The batter should be lumpy and thin enough to drip off the spoon but not runny.
- Do not flip the pancakes until they are bubbling on top.
- Ensure the pan is hot enough before you start cooking the pancakes.
- Always ensure you have enough oil in the pan or griddle to prevent the pancakes from sticking.
- You need baking powder and baking soda for the height and fluffiness of these pancakes.
- Only use one egg per cup of flour. Since this recipe calls for over one cup of flour, I use two eggs.
Nutrition Information
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Calories
132kcal
(7%)
Carbohydrates
17g
(6%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
34mg
(11%)
Sodium
222mg
(9%)
Potassium
146mg
(4%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
148IU
(3%)
Vitamin C
1mg
(1%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10pancakes
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 34mg | 11% |
| Sodium | 222mg | 9% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 148IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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